In advance of the new school year, Schwan’s Food Service officials discussed everything from culinary trends to clean label product development during the School Nutrition Association’s (SNA) Annual National Conference and exhibition in Atlanta.

To help foodservice decision-makers deal with concerns such as increased competition, rapidly changing tastes and trends and rising rents and wages, Tyson Foodservice, Springdale, Ark., says it recast its business as a customer-centric enterprise “that understands what’s ‘on the line’ for operators.”

Most college students are now members of Generation Z, a group that favors healthful, inexpensive, and flavorful food and beverage options. This generation of snackers is currently influencing not only college dining programs, but the restaurants that expand onto college campuses, as well.

Prepared Foods talks product development and menu trends with Stacie Sopinka, US Foods vice president of innovation and product development.